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276FAMILY
For the BEST Backyard Barbecues
FAVORITES
Grilled Specialties
Sides&SaladsDesserts & More
NEWNEW
DISPLAY UNTIL
AUGUST 13, 2007
$9.99 U.S./$12.99 Canada
you can serve all year!CLASSIC OUTDOOR MEALS
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P.S. YoureInvited
Welcometo Taste of Home,the worlds #1 source of family-favorite recipes using everydayingredients, proven kitchen tips and heartwarminstories all shared by a nationwide community ohome cooks like you.
Our family of food publicationsmagazines,recipe collections and cookbooksare written anddesigned to capture the very essence of home cooking.
As you read through Great American Coo out, youlliscover scrumptious out oor recipes or e ig ting
your family and friends.
Its no wonder that millions of cooks makeTaste of Home their #1 cooking resource. Were gladto welcome you among them!
Thanks for joining us!
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To claim your Free Issue of
aste of Homemagazine,
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Mention code MHE11T 2007 Reiman Media Group, Inc.5400 S.60th Street, Greendale WI [email protected]
All Rights Reserved.Pr inted in USA.Published by Reiman Media GroupPictured on front cover: Grilled Thighs & Drumsticks (p.84),
Picnic Pasta Salad (p. 132) and Fresh Cherry Pie (p. 162).
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2
SAVOR THE SIZZLE of great food served
at your next backyard barbecue with any
of the 276 great American recipe stars
in this jam-packed book. Inside, youll find
not only the perfect outdoor fare, but also
countless tips and special sections to help
you create the best outdoor party.
Check out Host the Perfect Cookout on
page 4 to help you organize and serve food
safely. Turn to Tips for Perfect Grilling on
page 46 to learn to grill like a pro, and get
even more specific grilling information in
each of the grilling chapters. Youll never
have to wonder if your grilled food is
done (or overdone) againjust follow
the temperature charts. Its that simple!
In addition to the wealth of outdoor
cooking tips and tricks, youll find delicious,
kitchen-tested recipes from home cooks
just like you. There are quick snacks and
dips, chilled beverages, grilled specialties,
treats you can tote and cool and creamy
desserts guaranteed to please and satisfy.
Stumped? Then turn to the beginning ofeach chapter for our Create-a-Cookout
menus. Its a cinch!
Now you can dazzle your family and friends
with the ultimate outdoor get-together. As
an added bonus, youll find that the fuss-free
recipes and expert tips will help you enjoy
yourself, too. So fire up the grill tonight!
P. 137
P. 78
P. 185
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3
Features
Host the Perfect Cookout . . . . . . . . . . . . . . . . . . .4
Tips for Perfect Grilling . . . . . . . . . . . . . . . . . . .46
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .187
Recipes
Appetizers & Snacks . . . . . . . . . . . . . . . . . . . . . . .6
Chilled Beverages . . . . . . . . . . . . . . . . . . . . . . . .26
Grilled Specialties . . . . . . . . . . . . . . . . . . . . . . . .44
Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . .50
Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96
Fish & Seafood . . . . . . . . . . . . . . . . . . . . . .112
Fruit & Vegetables . . . . . . . . . . . . . . . . . .120
Super Sides & Salads . . . . . . . . . . . . . . . . . . . . . 128
Take-Along Treats . . . . . . . . . . . . . . . . . . . . . . . .144
Cool & Creamy Desserts . . . . . . . . . . . . . . . . . .172
C o n t e n t s
EDITOR
Julie Blume Benedict
ART DIRECTORS
Nicholas Mork, Jessie Sharon
MANAGING EDITOR/SPECIALINTEREST PUBLICATIONS
Faithann Stoner
CONTENT PRODUCTION SUPERVISOR
Julie Wagner
ASSOCIATE LAYOUT DESIGNER
Julie Stone
PROOFREADER
Linne Bruskewitz
ASSOCIATE EDITORS
Jean Steiner, Victoria Soukup Jensen
VICE PRESIDENT, EXECUTIVE EDITOR/SPECIAL INTEREST PUBLICATIONS
Heidi Reuter Lloyd
CONTRIBUTING ART DIRECTOR
Robert Gaszak
RECIPE ASSET SYSTEM MANAGER
Coleen Martin
TEST KITCHEN
Diane Werner, Karen Scales, Sue A. Jurack,
Mary King, Christine Rukavena, Pat Schmeling,Wendy Stenman, Amy Welk-Thieding,
Peggy Woodward, Tina Johnson,
Ann Liebergen, Marie Parker, Annie Rose,
Rita Krajcir, Kris Lehman, Sue Megonigle,
Julie Meyers, Megan Taylor
PHOTOGRAPHY
Rob Hagen, Dan Roberts, Jim Wieland,
Lori Foy, Jennifer Bradley Vent, Joylyn Trickel,
Sarah Thompson, Suzanne Kern,
Kate Baumann, Kaitlyn Besasie, Alynna Malson
PREMEDIA SUPERVISORScott Berger
CREATIVE DIRECTOR
Ardyth Cope
SENIOR VICE PRESIDENT, EDITOR IN CHIEF
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PRESIDENT
Barbara Newton
FOUNDER
Roy Reiman
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4 Great American Cookout www.tasteofhome.com
food safetyTo ensure the foods you serve are safe to eat, follow
these three basic, but important, food safety rules.
keep it cleanBefore handling any food, thoroughly wash your
hands in hot, soapy water. Make sure all work
surfaces, cutting boards, knives and any other
utensils have been cleaned in hot, soapy water.
After handling raw food, clean hands and
utensils in hot, soapy water.
Cutting boards can be sanitized with a mixtureof 1 teaspoon chlorine bleach in 1 quart of water.
Allow the bleach water to stand on the cutting
board for several minutes before rinsing. Let
the board air dry or dry with clean paper towels.
keep it separateDont cross-contaminate foods, which means
allowing the juices of raw meats, poultry and
fish to come in contact with other foods. Reusing
a cutting board, countertop, sink, plate, knife or
other utensil that came in contact with raw meat
without first thoroughly washing it in hot, soapywater can cause cross-contamination. Never
reuse the package material, such as foam meat
trays or plastic wrap, from meat, poultry or fish.
It is not recommended that you wash raw
poultry, beef, veal, pork, lamb or seafood before
cooking. Any bacteria that may be present on
the surface of these foods will be destroyed by
properly cooking the food. Washing these items
will contaminate the sink. This can cause
cross-contamination if not cleaned right away.
keep it at the right temperatureKeep hot foods hot and cold foods cold.
Cooked foods and uncooked foods that require
refrigeration should only be left at room
temperature for up to 2 hours and only 1 hour if
it is a hot day. Use warming trays, slow cookers
and chafing dishes to keep hot foods to at least
140. Use ice bowls or ice to keep foods cold.
Always cook foods to the proper temperatures.
140 for fully cooked ham.
145 for medium-rare beef, lamb and veal.
160 for medium beef, lamb and veal; pork,
fresh ham or partially cooked ham and
egg dishes.
165 for ground chicken and turkey, stuffing,
casseroles and leftovers.
170 for well-done beef, well-done lamb,
chicken and turkey breasts.
180 for whole chicken and turkey, thighs and
wings, duck, goose and pheasant.
host theperfect cookoutWhether youre entertaining on the patio or meeting up with friends
and family at the park for an outdoor meal, here are some handy
tips for how to put together the perfect cookout.
Check out these tips for food safety, planning exactly what youll
need and even how to effectively pack a cooler.
Pair that information with the wonderful recipes on the following
pages and youll have everything you need to relax and enjoy some
terrific food, company and weather.
Purchase several different
colored, plastic cutting
boards. Use a certain color for
different items, such as green
for fruits and vegetables, yellow
for poultry or red for meat.
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what you needTo plan a memorable cookout, you need to shift your
thinking from serving a meal on the dining room table
to feasting in the great outdoors.
the menuKeep the menu simple. Choose three or four
homemade dishes and round it out with
purchased items like chips, dips, cookies andbeverages. Select foods that are easy for people
to eat while standing or sitting in lawn chairs.
Choose foods that can be made ahead or grilled.
items to have on handTwo sets each of cutting boards, grilling utensils
and plattersone for uncooked foods and one
for cooked items.
A meat thermometer or instant-read
thermometer to ensure meat and poultry are
grilled to the proper temperatures.
Clean foil, plastic wrap and resealable plastic
bags to store leftovers.
Paper plates, napkins and plastic utensils for
serving and dining.
Trash bags, paper towels, moist towelettes,
antibacterial soap that does not require water,
and two spray bottles, one with with soapy water
and one with plain water.
Chairs, tables, blanket or tablecloth.
how to pack a coolerTheres more to packing a cooler than just putting in
the food and some ice. Heres how to handle packing,
using the cooler effectively and repacking later.
packing upSince ice blocks take longer to melt than ice
cubes or crushed ice, make some a few days
before the event. Use a disposable aluminum
pan or pans that fit the bottom of your cooler.
Place the pan on a baking sheet, then fill it about
three-fourths full with water and freeze. Forsmaller ice packs, fill resealable freezer bags
with water and remove as much air as possible
before freezing. Dont forget to place gel-type
ice packs in the freezer.
Foods and beverages that need to be chilled
should be thoroughly chilled in the refrigerator
before placing them in the cooler. Chill the
coolers beforehand, too, by placing a few ice
cubes inside and closing the lid about an hour
before filling.
Wrap raw meat, poultry and fish separately from
cooked foods. Place raw meat in airtight plastic
containers or resealable plastic bags to contain
meat juices. Wash fruits and vegetables just
before packing them up. Place them in plastic
containers with lids or resealable plastic bags.
Beverage coolers tend to be opened often, so use
one cooler for beverages and one for other foods.
If you made ice blocks, place them in the bottom
of the cooler. Add the cans and bottles to the
beverage cooler, then top with ice cubes. Pack
the food cooler in the opposite order of how
youll use the items. The food you need first
should be on top so its easily accessible. A full
cooler will stay colder longer. Once the food is
in, fill the open spaces with the homemade ice
packs, frozen gel packs, ice cubes or crushed ice.
Pack warm foods in a separate, insulated cooler
lined with clean towels. Wrap warm dishes
individually in clean towels or newspapers, thenpack them tightly in the cooler.
Dont place coolers in the trunk. Theyll stay
colder in the back seat of the car. On warm days,
run the air conditioning to keep it even cooler.
at the partyIf possible, keep the cooler out of direct sunlight.
Keep food in a closed cooler until needed. Dont
reuse plates or utensils that held raw meat,
poultry or fish until they are washed properly.
To avoid leftovers, grill only what you need and
grill in batches so the food is always hot. Grillfood to an appropriate temperature (see list of
proper doneness temperatures on p. 4) and
check with a meat thermometer. As soon as
youre finished eating, promptly refrigerate
leftovers. If the food has been out for over
2 hours (1 hour on a warm day), throw it out.
If cold food gets warm, discard it.
Replenish the ice in the cooler if possible.
Otherwise, leave the melted ice water in the
cooler; it keeps things cold almost as well as ice.
going homeWhen you arrive back home, promptlyrefrigerate all perishable items. If they are wet
or not cold anymore, toss them out.
Drain the cooler and wash it in hot, soapy water.
If meat juices have dripped in the cooler, clean
it with a solution of 1 teaspoon bleach to 1 quart
of water. Let the solution stand in the cooler for
about 10 minutes. Drain carefully to avoid
splashing, and wash the cooler. Leave the cooler
open until it is completely dry before storing.
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appetizers,
TORTELLINI APPETIZERS, P. 14
dips & snacks
6
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C R E A T E - A - C O O K O U T
+ +
+ +
+ +
P. 12 P. 91 P. 133
P. 15 P. 58 P. 137
P. 147P. 101P. 17
P. 149P. 93P. 24
7
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cucumber-dill shrimp dipKATHRYN GOECKE
Montrose, ColoradoThis is a favorite of mine when I need a quick
appetizer. The creamy dill dip, with chunks of shrimp
and cucumber, is a nice change from the standard
shrimp and cocktail sauce.
3/4 cup sour cream4 ounces cream cheese, cubed
1 tablespoon snipped fresh dill or 1 teaspoondill weed
1/4 teaspoon salt
6 ounces cooked medium shrimp, peeled anddeveined
3/4 cup diced unpeeled cucumber
Assorted fresh vegetables or crackers
In a large mixing bowl, beat the sour cream,
cream cheese, dill and salt until blended. Set
aside three shrimp and 2 tablespoons cucumber
for garnish. Finely chop the remaining shrimp;
add to sour cream mixture. Add remaining
cucumber.
Garnish with reserved shrimp and cucumbers.
Refrigerate for at least 1 hour. Serve with
vegetables or crackers.
Yield: 8 servings.
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pineapple spreadBOBBI WALLER
Roanoke, AlabamaThis tasty spread is one I can quickly put together for
unexpected company or for a snack.
1 package (3 ounces) cream cheese, softened
2 tablespoons finely chopped green onions
1 medium fresh mushroom, finely chopped,optional
1 garlic clove, minced
Dash salt
Dash pepper
1/4 cup crushed pineapple, drained
Assorted crackers
In a small mixing bowl, beat cream cheese until
fluffy. Stir in the onions, mushroom if desired,
garlic, salt and pepper. Fold in pineapple. Serve
with crackers.Yield: 2/3 cup.
lemonade stand snackDOT NICKERSON
Cincinnati, OhioHeres a munchable mix thats a breeze to toss
together.
3 cups animal crackers2 cups salted peanuts
2 cups raisins
2 cups milk chocolate M&Ms
In a large bowl, combine all of the ingredients.
Store in snack-size resealable plastic bags.
Yield: 9 cups.
crunchypeanut butter dropsTAMMY LEWIS
Hudson, South DakotaFour pantry items are all you need to whip up these
no-bake nibbles. They make an ideal after-schoolsnack.
1 cup light corn syrup
1 cup sugar
2 cups peanut butter
4 cups cornflakes
In a large saucepan over medium heat, cook and
stir corn syrup and sugar for 7-8 minutes or
until sugar is dissolved (do not boil). Remove
from the heat; add peanut butter and stir until
smooth. Fold in cornflakes.
Drop by rounded tablespoonfuls onto waxed
paper coated with nonstick cooking spray. Let
stand for 1-1/2 to 2 hours or until set. Store in a
waxed paper-lined airtight container.
Yield: about 3-1/2 dozen.
Editors Note: Reduced-fat or generic brands of
peanut butter are not recommended for this
recipe.
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tropical fruit dipJANE MASON
Galesburg, IllinoisMy husbands Aunt Marilyn gave me this recipe years
ago. I have tasted a lot of fruit dips, but this is the best,
especially when all the fresh summer fruit is available.
I also have doubled the recipe and used it as a filling
between lemon or orange cake layers.
1/4 cup sugar
1-1/2 teaspoons all-purpose flour
1 egg, lightly beaten
1/4 cup pineapple juice
2 tablespoons orange juice
2-1/4 teaspoons lemon juice
1-1/2 cups whipped topping
Assorted fresh fruit
In a small saucepan, combine the sugar and
flour. Stir in egg and juices. Cook and stir overlow heat until mixture is thickened and reaches
160. Cover and refrigerate until chilled. Just
before serving, fold in whipped topping. Serve
with fruit.
Yield: 1-3/4 cups.
fixing
garden-freshsalsa
I like to make garden-fresh salsa in the summer. Along with the
jalapenos, onions and tomatoes, I add a couple tablespoons
of bottled barbecue sauce. People think Ive created somemagical spice mixture! MARY KAY M., LORAIN, OHIO
1-1/2 cups bear-shaped honey graham snacks
1 cup bite-size Shredded Wheat
1 cup miniature pretzels
In a saucepan or microwave-safe bowl, heat the
butter, brown sugar and cinnamon until butter is
melted; mix well. In a large bowl, combine the
remaining ingredients. Add butter mixture and
toss to coat.
Place in a greased 15-in. x 10-in. x 1-in. baking
pan. Bake, uncovered, at 300 for 30 minutes,
stirring every 10 minutes. Store in an airtight
container.
Yield: about 8 cups.
critter crunchWILMA MILLER
Port Angeles, WashingtonThis sweet and salty snack is a perfect before-dinner
treat. Kids especially like the special graham crackers.
1/4 cup butter
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1-1/2 cups Crispix
1-1/2 cups Cherrios
1-1/2 cups animal crackers
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mexican corn dipLAURA CAMERON
Delaware, OhioFor a tasty make-ahead dip, try this recipe. It goes fast
at office parties or any gathering. Mildly spicy, its
easy to alter if you want it to have more of a kick.
Make sure your corn chips are large enough to scoop
up a hearty helping.
2 cups (8 ounces) shredded cheddar cheese
1 can (11 ounces) yellow and white whole kernelcorn, drained
1 can (11 ounces) Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/8 teaspoon sugar
Additional chopped green onions, optional
Tortilla or corn chips
In a large bowl, combine the first seven
ingredients. In a small bowl, combine themayonnaise, sour cream and sugar; stir into
corn mixture. Cover and refrigerate overnight.
Sprinkle with additional green onions. Serve
with chips.
Yield: 8-10 servings.
Editors Note: When cutting or seeding hot
peppers, use rubber or plastic gloves to protect
your hands. Avoid touching your face.
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nutty toffee popcornGLENNA HALE
Sceptre, SaskatchewanKids and adults alike will rave over this sweetly coated,
nutty popcorn concoction. Give it a try!
10 cups popped popcorn
1 cup pecan halves, toasted
1 cup whole unblanched almonds, toasted
1-1/3 cups packed brown sugar
1 cup butter
1/2 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon rum extract
In a large bowl, combine the popcorn and nuts.
In a heavy saucepan, combine the brown sugar,
butter, corn syrup and cream of tartar; stir until
sugar is dissolved. Cook, without stirring, over
medium heat until a candy thermometer reads
300-310 (hard-crack stage).
Remove from the heat; stir in baking soda
and extract. Immediately pour over popcorn
mixture; toss gently. Spread into two greased
15-in. x 10-in. x 1-in. baking pans. Press gently
to flatten. Cool completely. Break into pieces.
Yield: about 2 quarts.
Editors Note: We recommend that you test your
candy thermometer before each use by bringing
water to a boil; the thermometer should read
212. Adjust your recipe temperature up or
down based on your test.
creamy guacamolePHYLLIS ALLAN
Vero Beach, Florida
As a transplanted New Englander, I was anxious touse some of Floridas fresh fruits in new recipes. I
came across this one and it quickly became a favorite.
1 medium ripe avocado, peeled, pitted and cutinto chunks
2 teaspoons lime juice
2 packages (3 ounces each) cream cheese,softened
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
Tortilla chipsIn a small mixing bowl, beat avocado and lime
juice until smooth. Beat in the cream cheese,
Worcestershire sauce, salt and hot pepper sauce
until smooth. Serve with tortilla chips. Store in
refrigerator.
Yield: 1-1/3 cups.
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taco pinwheels pictured at right >BEVERLY MATTHEWS
Pasco, WashingtonThe colorful tomatoes, lettuce and chilies make these
bite-size snacks a perfect addition to a cookout buffet.
1 package (8 ounces) cream cheese, softened
1 tablespoon taco seasoning
1 can (16 ounces) refried beans
8 flour tortillas (10 inches), warmed
3 cups shredded lettuce
2 large tomatoes, seeded and finely chopped
2 cans (4 ounces each) chopped green chilies
1 cup finely chopped ripe olives
Salsa
In a small mixing bowl, beat cream cheese and
taco seasoning until blended. Stir in the refried
beans. Spread 3-4 tablespoons over each tortilla.
Layer lettuce, tomatoes, chilies and olives down
the center of each tortilla; roll up tightly to 2-in.
diameter.
Wrap in plastic wrap and refrigerate for at least
1 hour. Cut into 1-in. slices with a serrated knife.
Serve with salsa.
Yield: about 5 dozen.
zippy curry dipPRISCILLA STEFFKE
Wausau, WisconsinIts easy to encourage everyone to eat their vegetables
when this creamy dip is served alongside. The curry
flavor gets stronger the longer this dip stands, so I like
to make it in advance.
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon prepared horseradish
1 teaspoon grated onion
1 teaspoon cider vinegar
1/2 to 1 teaspoon curry powder
1/2 teaspoon garlic salt
Assorted fresh vegetables or potato chips
In a small bowl, combine the first eight
ingredients. Refrigerate until serving. Serve
with vegetables or chips.
Yield: about 1 cup.
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tortellini appetizersCHERYL LAMA
Royal Oak, MichiganStore-bought pesto keeps the preparation of this tasty
appetizer quick. Sometimes I like to heat the garlic in
a skillet and use skewers for a different look.
4 garlic cloves, peeled
2 tablespoons olive oil, divided
1 package (10 ounces) refrigerated spinach tortellini
1 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup prepared pesto
1/8 teaspoon pepper
1 pint grape tomatoes
26 frilled toothpicks
Place garlic cloves on a double thickness of
heavy-duty foil; drizzle with 1 tablespoon oil.
Wrap foil around garlic. Bake at 425 for 20-25
minutes or until tender. Cool for 10-15 minutes.
Meanwhile, cook tortellini according to package
directions; drain and rinse in cold water. Toss
with remaining oil; set aside.
To make dip, in a small bowl, combine themayonnaise, Parmesan cheese, milk, pesto
and pepper. Mash garlic into pesto mixture;
stir until combined.
Alternately thread tortellini and tomatoes onto
toothpicks. Serve with pesto dip. Refrigerate
leftovers.
Yield: about 2 dozen appetizers and 1-1/2 cups dip.
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veggie tortilla pinwheelsDORIS ANN YODER
Arthur, IllinoisThese bite-size snacks are delicious any time of the
day. Simply combine cream cheese, dried beef,
chopped vegetables and salad dressing mix, then roll
into tortillas, refrigerate, slice and serve.
1 package (8 ounces) cream cheese, softened
4 teaspoons ranch salad dressing mix
1 package (2-1/4 ounces) dried beef, chopped
1/2 cup chopped fresh broccoli
1/2 cup chopped fresh cauliflower
1/4 cup chopped green onions
1/4 cup sliced pimiento-stuffed olives
5 flour tortillas (8 inches)
Salsa, optional
In a large mixing bowl, beat the cream cheese
and salad dressing mix until blended. Stir in the
beef, broccoli, cauliflower, onions and olives.
Spread over tortillas; roll up tightly and wrap in
plastic wrap. Refrigerate for at least 2 hours.
Unwrap and cut into 1/2-in. slices with a
serrated knife. Serve with salsa if desired.
Yield: about 5 dozen.
Colorful fruits and vegetables
make dips and other appetizers
all the more enticing! Always
use the freshest produce
available.
sweet n spicy snack mixTASTE OF HOME TEST KITCHEN
Cereal, cheesy snack crackers and mini pretzels are
baked with a sprinkling of soy sauce, chili powder and
barbecue seasoning. The mix is sure to spice up your
next party or festive gathering.
4 cups miniature pretzels
2-1/3 cups cheese-flavored baked snack crackers
2 cups Wheat Chex
3 tablespoons butter, melted
1 tablespoon soy sauce
2 teaspoons chili powder
1 teaspoon barbecue seasoning
3 cups Corn Pops
In a large bowl, combine the pretzels, crackers
and Chex. In a small bowl, combine the butter,
soy sauce, chili powder and barbecue seasoning;
pour over cereal mixture and toss to evenly
coat.
Transfer to a 15-in. x 10-in. x 1-in. baking pan
coated with nonstick cooking spray. Bake at 250
for 45 minutes, stirring every 15 minutes. Stir inCorn Pops. Store in airtight containers.
Yield: 10 cups.
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happy trails snack mixSHARON THOMPSON
Oskaloosa, IowaKids and adults at our cowboy party really dug into
this colorful snack mix. Both salty and sweet, it has an
appealing assortment of pretzels, cereal, dried fruits
and candies. Yum!
3 cups miniature pretzels2 cups mixed nuts
1 cup Kix cereal
1 cup chopped dried apple
1 cup raisins
3/4 cup chopped dried pineapple
1 package (2.17 ounces) Skittles bite-size candies
1 package (1.69 ounces) milk chocolate M&M's
In a large bowl, combine all the ingredients.
Store in an airtight container.
Yield: 2 quarts.
fruit kabobswith citrus dipLINDA HESS
Chilliwack, British ColumbiaYou cant go wrong with this refreshing appetizer anddelightful dip. Friends will clamor around it when you
set out a lovely platter of these colorful skewers.
1 can (8 ounces) pineapple chunks
1 large ripe banana, cut into 1-inch slices
1-1/2 cups cubed cantaloupe
1-1/2 cups cubed honeydew
1/2 cup halved fresh strawberries
1/2 cup orange or lemon yogurt
1/8 teaspoon vanilla extract
Drain pineapple, reserving juice. Dip banana
slices in juice. Alternately thread fruit onto
skewers.
In a small bowl, combine yogurt and vanilla.
Serve with kabobs.
Yield: 4 servings.
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taco appetizer platterIOLA EGLE
Bella Vista, ArkansasA crowd usually gathers when I set out my barbecue-
flavored taco dip. Its gone before I know it!
1-1/2 pounds ground beef
1/2 cup water
1 envelope taco seasoning
2 packages (8 ounces each) cream cheese,softened
1/4 cup milk
1 can (4 ounces) chopped green chilies, drained
2 medium tomatoes, seeded and chopped
1 cup chopped green onions
1-1/2 cups chopped lettuce
1/2 to 3/4 cup honey barbecue sauce
1 to 1-1/2 cups shredded cheddar cheese
Corn chips
In a large skillet, cook beef over medium heat
until no longer pink; drain. Add water and taco
seasoning; simmer for 5 minutes.
In a large bowl, combine cream cheese andmilk; spread on a 14-in. serving platter or pizza
pan. Top with meat mixture. Sprinkle with
chilies, tomatoes, onions and lettuce. Drizzle
with barbecue sauce. Sprinkle with cheddar
cheese. Serve with corn chips.
Yield: 8-10 servings.
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vanilla popcornCAROLYN RONEY
Scipio Center, New YorkThis recipe makes the perfect while-you-wait-for-the-
steaks snack. Its easy, too, because it can be ready in
about 10 minutes.
3 quarts popped popcorn
1 cup sugar1/2 cup butter
1/4 cup light corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
Place popcorn in a large bowl; set aside. In a
saucepan, combine the sugar, butter and corn
syrup. Bring to a boil over medium heat; boil
and stir until mixture is golden, about 2 minutes.
Remove from the heat; stir in baking soda and
vanilla. Pour over popcorn and toss to coat. Coolslightly; break apart while warm. Store in an
airtight container.
Yield: 3 quarts.
crab roll-upsEMILY KORT
Detroit, MichiganThese festive pinwheels are the perfect finger food for
warm-weather gatherings. Chutney is a wonderful
surprise in the flavorful filling. Chock-full of goodies,
they wont last long.
1 package (10 ounces) frozen chopped spinach,thawed and squeezed dry
1 envelope vegetable soup mix
1/2 cup mayonnaise
1/2 cup sour cream
1 package (8 ounces) imitation crabmeat, chopped
1 package (8 ounces) cream cheese, softened
1/4 cup mango chutney or chutney of your choice
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
12 flour tortillas (8 inches)In a large bowl, combine the spinach, soup
mix, mayonnaise and sour cream; cover and
refrigerate for 1 hour.
In another large bowl, combine the crab,
cream cheese, chutney, garlic powder and onion
powder; cover and refrigerate for 1 hour.
Spread the spinach mixture on six tortillas.
Spread the crab mixture on remaining tortillas.
Place one crab tortilla over each spinach
tortilla. Roll up tightly, jelly-roll style, and wrap
in plastic wrap. Refrigerate for at least 30minutes.
Using a serrated knife, cut each roll into seven
slices. Refrigerate any leftovers.
Yield: about 7 dozen.
save your
servingware
Watch garage sales, thrift stores and clearance racks for low-
priced servingware. Use these dishes to take food you made to
a cookout, and let your host keep the dish. Then you do not lose
or break a cherished bowl or platter. PENNY O., ERIE, PENNSYLVANIA
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herbed cheese dipPATRICIA KILEGreentown, PennsylvaniaThis savory cheese dip is a fresh-tasting and excellent
replacement for expensive gourmet dips.
1 package (8 ounces) cream cheese, softened
1/4 cup milk
1 tablespoon sour cream
1 tablespoon minced fresh parsley
1 teaspoon grated Parmesan cheese
1 teaspoon olive oil
1 teaspoon lemon juice
1 teaspoon butter, softened
3/4 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/4 teaspoon celery seed
1/8 teaspoon dill weed
Fresh vegetables
In a small mixing bowl, combine the first 12
ingredients; beat until blended. Serve with
vegetables. Store leftovers in the refrigerator.
Yield: 1-1/2 cups.
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garlic dipJAUNEEN HOSKING
Wind Lake, WisconsinIve been making this dip for years, and now my grown
daughters fix it for their families. My mom makes it, too,
and her motto is, You can never have too much garlic.
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 tablespoon milk
1-1/2 teaspoons Worcestershire sauce
3 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Fresh vegetables and/or pretzels
In a small mixing bowl, beat the cream cheese,
sour cream, milk, Worcestershire sauce, garlic,
salt and pepper until blended. Serve with
vegetables and/or pretzels.
Yield: 1-1/2 cups.
zesty snack mixCODIE RAY
Tallulah, LouisianaPep up a party with this crunchy, well-seasoned blend
of cereal, pretzels and cheese crackers. You can alter
it by adding mixed nuts.
4 cups Corn Chex cereal
4 cups Cheerios4 cups pretzel sticks
4 cups cheese-flavored snack crackers
1 cup butter, melted
1/2 cup vegetable oil
3 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon seasoned salt
1 tablespoon chili powder
1 teaspoon cayenne pepper
In a large bowl, combine the cereals, pretzels
and crackers. Spread onto two ungreased 15-in.
x 10-in. x 1-in. baking pans.
Combine the remaining ingredients; pour over
the cereal mixture and toss to coat. Bake at 225
for 2 to 2-1/2 hours, stirring every 30 minutes.
Store in airtight containers.
Yield: 16 cups.
One way to keep dips coldis to put the bowl of dip in alarger bowl thats lined withice cubes.
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antipasto kabobs pictured at right >DENISE HAZEN
Cincinnati, OhioMy husband and I met at a cooking class and have
loved creating menus and entertaining ever since.
These do-ahead appetizers are always a hit.
1 package (9 ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives40 large pitted ripe olives
3/4 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved
Cook tortellini according to package directions;
drain and rinse in cold water.
In a resealable plastic bag, combine the tortellini,
olives and salad dressing. Seal and refrigerate
for 4 hours or overnight.
Drain and discard dressing. For each appetizer,
thread a stuffed olive, folded pepperoni slice,
tortellini, folded salami piece and ripe olive on a
toothpick or short skewer.
Yield: 40 appetizers.
cheesy corn dipPAT HABIGER
Spearville, KansasJalapeno adds a kick to this refreshing summertime
dip. If you take it somewhere, bring the recipe, too!
1 package (8 ounces) cream cheese, softened
2 tablespoons ranch salad dressing mix
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup finely chopped sweet red pepper
2 tablespoons chopped ripe olives
1 tablespoon finely chopped jalapeno pepper
Tortilla chips or assorted fresh vegetables
In a large mixing bowl, combine cream cheese
and salad dressing mix. Stir in the corn, red
pepper, olives and jalapeno. Serve with tortilla
chips or vegetables.
Yield: about 1-1/2 cups.
Editors Note: When cutting or seeding hot
peppers, use rubber or plastic gloves to protect
your hands. Avoid touching your face.
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disappearing fruit dipCAMILLE LANGFORD
Branson, MissouriThis tangy dip never lasts long at our house. For
variety, try substituting orange juice and orange peel.
1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 tablespoon lime juice
1 teaspoon grated lime peel
Dash ground ginger
Assorted fresh fruit
In a large mixing bowl, beat the cream cheese,
marshmallow creme, lime juice, lime peel and
ginger until smooth. Serve with fresh fruit.
Refrigerate leftovers.
Yield: 2 cups.
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pretzel mustard dipBONNIE CAPPER-ECKSTEIN
Brooklyn Park, MinnesotaWho doesnt like mustard with pretzels? Heres a great
recipe that marries two all-time favorites!
1/4 cup mayonnaise
1/4 cup prepared yellow or Dijon mustard
2 tablespoons finely chopped onion
1 tablespoon ranch salad dressing mix
2-1/4 teaspoons prepared horseradish
Pretzels
In a large bowl, combine the mayonnaise,
mustard, onion, salad dressing mix and
horseradish. Cover and refrigerate for at
least 30 minutes. Serve with pretzels.
Yield: about 1/2 cup.
cold chicken-cheese kabobsSHERINE GILMOUR
Brooklyn, New YorkThese appealing kabobs will add pizzazz to any party,
and you dont even have to get out the grill!
1/2 teaspoon salt1/2 teaspoon chili powder
1/8 teaspoon pepper
1/2 pound boneless skinless chicken breast, cubed
1/2 cup balsamic vinegar
2 teaspoons olive oil
5 ounces cubed part-skim mozzarella cheese
18 cherry or grape tomatoes
Combine the salt, chili powder and pepper; rub
into chicken cubes. Transfer to a large bowl; add
vinegar. Cover and refrigerate for 3-4 hours.
In a large skillet, cook chicken in oil until juices
run clear. Cool slightly. Alternately thread
chicken, cheese and tomatoes onto wooden
skewers. Serve cold.
Yield: 8 servings.
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sweet pretzel nuggetsBILLIE SUE EBINGER
Holton, IndianaThis crowd-pleasing snack has been a tremendous
hit both at home and at work. The fun, crunchy bites
have a sweet cinnamon-toast taste and just a hint of
saltiness that make them very munchable.
1 package (16 ounces) sourdough pretzel nuggets2/3 cup vegetable oil
1/3 cup sugar
1 to 2 teaspoons ground cinnamon
Place pretzels in a microwave-safe bowl. In a
small bowl, combine oil, sugar and cinnamon;
pour over pretzels; toss to coat.
Microwave, uncovered, on high for 2 minutes;
stir. Microwave 3-4 minutes longer, stirring after
each minute or until oil is absorbed. Cool to room
temperature. Store in an airtight container.
Yield: 12-16 servings.
Editors Note: This recipe was tested with an
850-watt microwave.
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cinnamon n spice dipJULIE BERTHA
Pittsburgh, PennsylvaniaCinnamon, nutmeg and brown sugar dress up whipped
topping in this extremely easy party pleaser. My gang
especially likes the dip with apples and pears, but feel
free to try it with pineapple slices, strawberries and
other fresh fruit.
2 cups whipped topping
1/4 cup packed brown sugar
1/8 to 1/4 teaspoon ground cinnamon
Dash ground nutmeg
Assorted fresh fruit
In a small bowl, combine the whipped topping,
brown sugar, cinnamon and nutmeg. Serve with
fresh fruit.
Yield: about 2 cups.
lose the
fat, not
the flavor
Are you on a diet? To help reduce the fat in savory dips, try using
reduced-fat sour cream, cream cheese or mayonnaise. Many times,
the substitution is not noticeable. TASTE OF HOME TEST KITCHEN
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chilled
SPICED LEMONADE, P. 36
beverages
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+ +
C R E A T E - A - C O O K O U T
+ +
+ +
+ +
P. 30 P. 84 P. 140
P. 32 P. 66 P. 148
P. 178P. 102P. 34
P. 142P. 86P. 37
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special lemonadeERIN SCHNEIDER
St. Peters, MissouriThis sweet-tart beverage is a little different from your
run-of-the-mill lemonade. The recipe comes from a
charming tearoom in a historic home that my mother
and I enjoy visiting.
2 medium lemons
1-1/2 cups sugar
2 cups milk
3 cups chilled club soda
2 to 3 drops yellow food coloring, optional
Additional sugar, optional
Remove ends from lemons and discard. Remove
lemon peel with a knife; set aside. Quarter
lemons; squeeze juice into a bowl. Remove and
discard white membrane.
Place the peel and pulp in a blender; cover and
process until coarsely chopped. Add peel
mixture and sugar to lemon juice; mix well.
Let stand for 30 minutes.
Stir in milk. Strain lemon mixture; add club soda
and food coloring if desired. Serve immediately
in sugar-rimmed glasses if desired.
Yield: 8 servings.
strawberry refresherDENISE NEBEL
Wayland, IowaThis beverage is the perfect reason for a break during
a day of hard work! Its also nice for when family or
guests are over for lunch.
3 cups cold water
1 quart fresh strawberries3/4 cup sugar
3/4 cup lemon juice
2 cups cold club soda
Lemon slices, optional
Place half of the water, strawberries and sugar
in a blender; cover and blend until smooth.
Transfer to a large pitcher. Repeat with
remaining water, strawberries and sugar. Stir in
lemon juice, then add soda. Serve immediately,
garnished with lemon if desired.
Yield: 8 servings (2 quarts).
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fruit juice cooler pictured belowNANCY JOHNSON
Conersville, IndianaPeach, orange, grapefruit and lemon flavors are
combined with carbonated water, which adds a
nice sparkle to this not-too-sweet beverage.
1-1/2 cups peach nectar
1/2 cup orange juice1/4 cup grapefruit juice
2 tablespoons lemon juice
1 can (12 ounces) carbonated water, chilled
Ice cubes
In a 1-qt. pitcher, combine juices; chill. Just
before serving, stir in carbonated water. Serve
in chilled glasses over ice.
Yield: 4 servings (about 1 quart).
iced strawberry teaLAURIE ANDREWS
Milton, OntarioTheres nothing like fresh strawberries in tea to help
one enjoy a summer day. It tastes like its from a nice
restaurant.
1 pint fresh strawberries
4 cups cold tea1/3 to 1/2 cup sugar
1/4 cup fresh lemon juice
Ice cubes
Set aside five strawberries. Place the remaining
strawberries in blender; cover and puree. Strain
into pitcher. Stir in the tea, sugar and lemon
juice until sugar dissolves. Chill. Serve in chilled
glasses over ice. Garnish with reserved berries.
Yield: 5 cups.
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sparkling berry punchKAY CURTIS
Guthrie, OklahomaOne year, this thirst-quenching beverage really
rounded out our Valentines Day dinner. But Ive
found it makes a colorful addition to any specialoccasion no matter what season its served.
6 cups cranberry juice, chilled
2 cans (12 ounces each) ginger ale, chilled
1/4 teaspoon almond extract
Ice cubes
Combine all ingredients in a punch bowl or
pitcher. Serve immediately in chilled glasses
over ice.
Yield: about 2 quarts.
homemadeorange refresherIOLA EGLE
Bella Vista, ArkansasFor a sweet garnish, dip the rim of each glass into
orange juice and then in granulated white sugar.
Allow to dry 1 hour before filling glasses.
1 can (6 ounces) frozen orange juice concentrate,thawed
1/3 cup sugar
1/2 cup instant nonfat dry milk powder
2 teaspoons vanilla extract
3/4 cup cold water
10 to 12 ice cubes
Orange slices and mint, optional
Combine the first five ingredients in a blender;
cover and process on high. Add ice cubes,
a few at a time, blending until slushy. Serveimmediately in chilled glasses. Garnish with
orange slices and mint if desired.
Yield: 4 servings.
dressed-up
summertime
drinks
Iced tea or lemonade looks lovely when served with special ice
cubes. Freeze a sprig of mint or several slivers of lemon zest in
each cube and drop a few in each glass. I also put cubes of frozen
pink lemonade in regular lemonade. As they melt, the yellow
lemonade turns a delicate pink.GINGER B., REIDSVILLE, NORTH CAROLINA
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cheery cherry coolerFLORENCE GREWE
Long Prairie, MinnesotaBring the fruity flavor of cherries to the backyard
patio with this tasty drink. The flavors of pineapple,
oranges and lemons makes this a summertime
favorite that serves a crowd.
3 packages (3 ounces each) cherry gelatin
6 cups boiling water
2 to 3 cups sugar
1 can (46 ounces) unsweetened pineapple juice
1 can (12 ounces) frozen orange juice concentrate,thawed
1 can (12 ounces) frozen lemonade concentrate,thawed
1 gallon cold water
2 bottles (2 liters each) ginger ale
In a large kettle, sprinkle gelatin over boiling
water; let stand for 1 minute. Stir in sugar;
cook over low heat, stirring until gelatin iscompletely dissolved. Add the pineapple juice,
concentrates and cold water; mix well.
Transfer to several freezer containers. Cover
and freeze for at least 8 hours or overnight,
stirring several times. Just before serving,
transfer to a large punch bowl; stir in ginger ale.
Yield: 60 (4-ounce) servings.
hibiscus iced tea pictured at right >TASTE OF HOME TEST KITCHEN
This calorie and caffeine-free tea has a delightful rosy
color and hibiscus makes it unique.
1 cup water
5 dried hibiscus flowers or 1 teaspoon crusheddried hibiscus flowers
Ice cubes
In a saucepan, bring water to a boil. Remove
from the heat. Add hibiscus flowers and let
stand 5 minutes. Strain tea. Serve in chilled
glasses over ice.
Yield: 1 serving.
Editors Note: Make sure to properly identify
flowers before picking. Double-check that
theyre edible and have not been treated with
chemicals.
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raspberry lemonadeDOROTHY JENNINGS
Waterloo, IowaThis crisp, tart beverage is a real thirst-quencher on
a hot day. Its a fun change from iced tea or regular
lemonade and reminds me of the popular cold teas
served in restaurants.
2 cans (12 ounces each) frozen lemonadeconcentrate, thawed
2 packages (10 ounces each) frozen sweetenedraspberries, partially thawed
2 to 4 tablespoons sugar
2 liters club soda, chilled
Ice cubes
In a blender, combine lemonade concentrate,
raspberries and sugar. Cover and process until
blended. Strain to remove seeds. In a 4-1/2-qt.
container, combine raspberry mixture, club
soda and ice cubes. Serve immediately in chilledglasses.
Yield: 3-1/2 quarts.
citrus mint punchJUDITH ANGLEN
Riverton, WyomingMint gives this citrus punch some real spark. I
especially like to serve this beverage during the
summer months at luncheons.
1 cup packed fresh mint leaves
4 teaspoons grated orange peel2 teaspoons grated lemon peel
3 cups boiling water
1 can (12 ounces) frozen lemonade concentrate,thawed
1 can (12 ounces) frozen orange juice concentrate,thawed
6 cups cold water
Ice cubes
Additional mint leaves, optional
Place mint and peels in a heat-resistant pitcheror bowl; add boiling water. Let steep 1 hour;
strain. Add concentrates and cold water; stir
well. Chill. Serve in chilled glasses over ice;
garnish with mint if desired.
Yield: 18-20 servings (3 quarts).
fruity summer coolerRUTH ANDREWSON
Leavenworth, WashingtonWhen the melons first come in, we make this delightful
cooler. Cantaloupe and pineapple are a great
combination in warm weather.
6 to 8 ice cubes
1/2 cup cubed cantaloupe
1/2 cup pineapple chunks
1/2 cup cranberry juice
1/3 cup sliced banana
1/4 cup pineapple juice
1 tablespoon honey3/4 teaspoon lemon juice
1/4 teaspoon grated lemon peel
Place all ingredients in a blender; cover and
process until smooth. Serve immediately in
chilled glasses.
Yield: 2-3 servings.
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raindrop raspberry teaTASTE OF HOME TEST KITCHEN
Serve tall, cool glasses of this quick-to-fix combo that
gets its jazzed-up taste from a raspberry juice blend.
4 cups water
6 individual tea bags
3/4 to 1 cup sugar4 cups cold water
1 cup raspberry juice blend concentrate
Ice cubes
In a large saucepan, bring 4 cups water to a boil.
Remove from the heat; add tea bags. Cover and
steep for 5 minutes. Discard tea bags. Stir in
sugar until dissolved. Add cold water and juice
concentrate. Serve in a chilled glass over ice.
Yield: about 2 quarts.
creamy orange drinkSYBIL BROWN
Highland, CaliforniaFew beverages are as simple and refreshing as this
one. Bring this swift slushy specialty to your table and
watch how quickly glasses are raised for seconds.
2 cups orange juice
1/2 cup water
1/2 cup milk
1/4 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon instant vanilla pudding mix
1 tablespoon whipped topping mix
1 tablespoon nondairy creamer
6 to 8 ice cubes
In a blender, combine all ingredients; cover and
process until slushy. Serve immediately in
chilled glasses.
Yield: 5 servings.
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fresh mint coolerCAROL BEUTEL
Tremont, IllinoisThe refreshing taste of mint makes this drink a hit on
warm summer days.
1 cup fresh mint
4 cups boiling water
Ice cubes
Sugar to taste
Lemon or lime slices and additional mint, optional
Place mint in a large bowl; pour water over
mint; let stand for 2 hours.
Strain mint mixture; discard mint. Fill chilled
glasses with ice; add mint mixture and sugar.
Garnish with lemon or lime slices and mint if
desired.
Yield: 4 servings.
Special garnishes really make
your drinks look great and add
flavor, too. Try lemons, limes,
strawberries, kiwifruitthe
skys the limit!
orange coladaDOTTY EGGE
Pelican Rapids, MinnesotaIts easy to picture yourself on a tropical island when
you are savoring this delicious concoction!
1 can (6 ounces) frozen orange juice concentrate,thawed
6 ounces frozen nonalcoholic pina colada mix1 cup milk
2 tablespoons lemon juice
1-1/2 cups crushed ice
Orange slices
In a blender container, combine first four
ingredients. Cover and process on high for
30 seconds or until smooth. Add ice and continue
to blend until blended. Serve immediately in a
chilled glass. Garnish with an orange slice.
Yield: 6 servings.
herb garden teaMARY HARRISON
Hamilton, OhioHeres a delightful way to use fresh herbs from your
summer garden. Lemon balm and mint are sweetened
with honey to create this tasty tea.
1/4 cup finely chopped lemon balm
1/4 cup finely chopped fresh mint
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup honey
2 liters ginger ale
In a small bowl, combine the first five ingredients;
let stand for 1 hour. Strain; discard herbs.
Pour tea into a 2-1/2-qt. pitcher. Stir in ginger ale
just before serving. Serve in chilled glasses.
Yield: 9 servings.
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lemon-lime punchKAREN ENGSTRAND
Alma, WisconsinThis festive-looking green punch has starred at many
of my parties and other events. The recipe comes from
a cookbook I won in a drawing when I was a child. The
cover is lost now, and the pages are yellowing, but the
recipes are as wonderful as ever.1 envelope (.13 ounce) unsweetened lemon-lime
soft drink mix
4 cups unsweetened pineapple juice, chilled
1 quart lime sherbet
2 quarts ginger ale, chilled
Pour drink mix into a punch bowl. Stir in
pineapple juice. Scoop sherbet into the bowl; add
ginger ale and stir gently. Serve immediately.
Yield: about 3-1/2 quarts.
icy lemonade pictured aboveBETH STEPHAS
Eagle Grove, IowaThis tasty drink closely resembles the popular
slush-type beverage. A blender is the key to make
this lemonade extra special.
1 can (12 ounces) frozen lemonade concentrate
30 to 35 ice cubes
4 cups lemon-lime soda, chilled
Place half of the lemonade concentrate and 15-17
ice cubes in a blender; add 2 cups soda. Cover
and process on high until ice is crushed. Repeat.
Serve immediately in chilled glasses.
Yield: 10 cups.
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spiced lemonade pictured at left MARY MACQUEEN
Woodstock, OntarioThis thirst-quenching beverage is perfect for a summer
picnic or family get-together. When I serve it in a
punch bowl, Ill often make an ice ring of ginger ale
with a few berries in it to float on top. Its so prettythat way!
1 can (12 ounces) frozen pink lemonadeconcentrate, thawed, undiluted
1 package (20 ounces) frozen unsweetenedstrawberries, partially thawed
1/4 cup sugar
2 cups cold brewed strong tea
2 liters ginger ale, chilled
Ice cubes
In a food processor, combine lemonade
concentrate, strawberries and sugar. Cover
and process until smooth. Transfer to a large
pitcher or punch bowl; stir in tea. Add the
ginger ale and ice cubes. Serve immediately.
Yield: 3-1/2 quarts.
lemon iced tea mixLINDA FOX
Soldotna, AlaskaA friend who has a large family and does a lot ofentertaining created this mix. Its an inexpensive,
tasty, refreshing batch of tea.
7-1/2 cups sugar
2 cups unsweetened instant tea
5 envelopes (.23 ounce each) unsweetenedlemonade soft drink mix
ADDITIONAL INGREDIENTS:1 cup warm water
Cold water
Combine sugar, tea and drink mix. Store in anairtight container in a cool dry place.
To prepare tea: Dissolve about 1-2/3 cups tea mix
in 1 cup warm water. Place in a gallon container.
Add cold water to measure 1 gallon. Cover and
refrigerate until ready to serve.
Yield: 5 batches of mix (8-1/2 cups total); about
16 (1-cup) servings of iced tea per batch.
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kool-aid floatsMARGARET BOSSUOT
Carthage, New YorkKids love this refreshing punch. Sweet sherbet, fruity
soft drink mix and orange juice concentrate make this
beverage a popular way to beat the heat on sultry
summer days.
3 envelopes unsweetened strawberry Kool-Aid3 cups sugar
6 quarts cold water
1 can (12 ounces) frozen orange juice concentrate,thawed
1 liter ginger ale, chilled
1 quart raspberry or orange sherbet
In large pitchers, prepare Kool-Aid with sugar
and water according to package directions. Stir
in the orange juice concentrate.
Just before serving, add the ginger ale. Serve in
chilled tall glasses. Add a scoop of sherbet to
each glass.
Yield: 2 gallons.
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citrus sunshine punchTASTE OF HOME TEST KITCHEN
Its easy to relax when sipping on this tangy punch.
Enjoying a cool, frothy glass of punch is a terrific way
to spend a lazy afternoon.
1 can (12 ounces) frozen lemonade concentrate,thawed
1 can (12 ounces) frozen limeade concentrate,thawed
1 can (12 ounces) frozen orange juice concentrate,thawed
8 cups cold water
2 liters ginger ale, chilled
Ice cubes
1 quart orange sherbet
In a large container, combine concentrates and
water. Chill. In a large pitcher or punch bowl,
combine the ginger ale and chilled concentrate
mixture; add ice cubes. Top with scoops ofsherbet. Serve immediately.
Yield: 40 servings (about 1/2 cup each).
spiced tomato drinkDOROTHY ANNE SCHULTZ
Dallas, OregonI was looking for a different beverage to serve when I
remembered a tomato drink I sampled in New Guinea.
I experimented until I came up with this spicy
concoction. Its delicious any time of the day. If youre
watching your salt, use reduced sodium tomato juice
and skip the salt.
1 can (46 ounces) tomato juice
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
In a large saucepan, combine the first six
ingredients. Bring to a boil. Reduce heat; simmer,
uncovered, for 20 minutes. Remove from the
heat; stir in lemon juice. Serve cold or warm.
Yield: 8 servings.
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To keep iced tea from getting
cloudy, allow it to cool to room
temperature before adding ice
cubes or chilling.
orange lemonadeC. MASON
Wamego, KansasThis cool fruit drink is so refreshing on warm summer
days. Fresh orange and lemon juice give it a terrific
citrus flavor.
1 cup sugar
1 cup hot water
1 tablespoon grated lemon peel
2 teaspoons grated orange peel
3 cups cold water
2 cups orange juice
1/4 cup lemon juice
In a small saucepan, combine the first four
ingredients. Bring to a gentle boil; boil for 8-10
minutes or until thickened. Remove from the
heat. Strain and discard lemon and orange peel.
Cool to room temperature.
Transfer to a pitcher; stir in the cold water and
juices. Chill. Serve in a chilled glass over ice.
Yield: 7 servings.
citrus grape drinkSYLVIA MURPHY
River Ranch, FloridaMy mom made this often while I was growing up and
I loved it. When I got married, I requested it to be
served at the reception.
4 cups water1 cup sugar
2 cups red grape juice, chilled
1/3 cup lemon juice, chilled
1/3 cup orange juice, chilled
In a saucepan, heat water and sugar until sugar
is dissolved. Cool. Pour into a large pitcher or
punch bowl; stir in the juices. Serve in chilled
glasses.
Yield: about 2 quarts.
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lemony iced tea pictured at right >SHARON EMERY
New Burnside, IllinoisThis beverage is one of our favorites to serve
during the hot, humid months. We keep a jug in the
refrigerator ready to serve for family and guests.
8 cups water
3/4 cup sugar1/2 cup lemon juice
1/2 cup white grape juice
1/4 cup unsweetened lemon-flavored instant tea mix
Ice cubes
Lemon slices
In a large pitcher, combine water, sugar, lemon
juice, grape juice and tea mix. Stir well to
dissolve the sugar. Serve in chilled glasses
over ice with lemon slices.
Yield: 8 servings.
crowd-pleasing punchRUBY ANDERSEN
Harlan, IowaThis is the perfect punch for large get-togethers such
as family reunions, wedding showers, baby showers or
just plain weekend barbecues. It makes a huge batch
so everyone will be satisfied!
3 quarts water
3 cups sugar
4 packages (.15 ounce each) orange-flavoredsoft drink mix
3 cans (12 ounces each) frozen orange juiceconcentrate, thawed
3 cans (12 ounces each) frozen lemonade
2 cans (46 ounces each) pineapple juice
2 cans (46 ounces each) apricot nectar
3 bottles (28 ounces each) ginger ale
In a 6-gallon container, combine the water,
sugar, soft drink mix, orange juice concentrate,
lemonade, pineapple juice and apricot nectar.
Just before serving, pour one-third of punch
mixture into a punch bowl; add 1 bottle ginger
ale. As bowl empties, repeat with remaining
punch mixture and ginger ale.
Yield: 100 servings.
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45
Tips for Perfect Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46
Grilled Sandwiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Grilled Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Grilled Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
Grilled Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96
Grilled Fish & Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112
Grilled Fruits & Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .120
C o n t e n t s
grilledspecialtiesIN THIS SPECIAL SECTION, youll find every grilled delight imaginable.
From succulent steaks and flaky fish to tangy kabobs and spicy rubs, the
perfect cookout foods can be found here. Team up a grilled entree with
any of the appetizers, beverages, sides, salads or desserts in the rest
of this book to create an easy but memorable everyday meal or special
celebration. There are even grilled fruits and vegetables to round out
the cookout fun, and grilling temperature charts make the preparation
foolproof. Try one of these fantastic recipes tonight!
Pictured at Left: Lemon Nut Star Cookies, p. 158; Potluck Spareribs, p. 108; Herbed Corn OnThe Cob, p. 126
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choosing a grillCharcoal or gaswhich one to choose is a
matter of preference. Both types of grills will
give you delicious results. When buying a grill,
consider the cost and ease of use as well as your
grilling needs and frequency.
Both types of grills are available in a wide range
of prices, but gas grills generally cost more than
charcoal grills. Gas grills ignite immediately,
take just minutes to heat up and make it easier
to control the grilling temperature.
Charcoal grills take about 30 minutes for the
briquettes to get hot, the coals start off hot and
cool down during cooking and the ash from
coals can be messy to clean up. If you dont plan
to grill often or grill only small amounts, then a
charcoal grill might be a good choice due to its
price. A hibachi may also be the right option due
to its size.
grilling safety and tipsAlways place your grill on a level, solid surface,
away from fences, shrubs, grass and overhangs.
Grill in a well-ventilated area.
Store charcoal in a dry place. Damp or wet
charcoal may not ignite. Never add lighter fluid
to lit coals. Never use gasoline or kerosene to
light briquettes. Have a water bottle handy to
spray any flare-ups.
Have two pairs of long-handled tongsone for
moving the coals and one to turn food. Wearlong barbecue mitts to protect your hands and
arms from the hot grill.
Bring foods to a cool room temperature before
grilling to ensure more even cooking results.
Trim excess fat from steaks, chops and chicken.
Dont crowd food on the grill. Allow some space
around each piece for even cooking.
Soak wooden skewers for at least 15 minutes in
cold water before using to prevent them from
burning. Leave a little space between pieces of
food as you thread them onto the skewer to
promote thorough cooking. For items that twist
around on a skewer, thread on two parallel
skewers.
Always place cooked food on a clean plate
never place on a plate that held raw food.
Cooking time will vary based on the temperature
of the food being cooked, the temperature of
the coals and the air temperature. So use the
cooking time as a guide and test meat doneness
with a meat thermometer.Opening and closing the vents in a covered
charcoal grill helps regulate the coal
temperature. When the vents are open, more
air flows through the grill and the coals burn
hotter. When the vents are closed, the coals are
deprived of oxygen and will eventually
extinguish themselves.
Dont discard the ashes until they are
completely cold. Cover the grill, close the
vents and let stand until cold.
greasing a grillSpray the food grate with nonstick cooking spray
before starting the grill. Never spray directly
over the fire (gas or coal) as you can cause a fire.
To grease a hot grate, fold a paper towel into a
small pad. Holding the pad with long-handled
tongs, dip in vegetable oil and rub over the grate.
tips forperfect grillingGrilling is a great way to prepare meals, whatever the season.
Plus, it leaves you with a clean kitchen and provides flavorful
fare to serve your family.
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electric
starterArrange briquettes in
a pyramid in the grill.
Insert electric starter
in the middle of coals.
Plug starter into an
outlet. If using an
extension cord, use
a heavy-duty one.
It will take 8 to 10
minutes for ash to
form on coals. At
that point, unplug
the electric starter and remove from briquettes. The
starter will be very hot, so place it out of the way on
a heatproof surface. Continue heating briquettes until
they are covered with a light gray ash.
ways to start charcoal grills
chimney starterCrumple newspaper or waxed paper and place a
chimney starter over the paper in the grill. Fill the
chimney starter with briquettes. Light paper. When
coals are ready, dump them out of the chimney starter
and spread out.
pyramid styleArrange briquettes in a pyramid in the grill. Pour
lighter fluid over briquettes. Recap the fluid and place
away from grill. Light briquettes.
starting a charcoal grillThe number of briquettes needed to grill will
depend on the amount of food youre grilling,
the size of the grill and weather conditions.
Adverse weather conditionshigh winds, cold
temperatures and high humiditywill require
more briquettes. You need about 30 briquettes
to cook 1 pound of meat.
There are three ways to start a charcoal grill:
using a traditional pyramid style, an electric
starter or a chimney starter. When using
briquettes that just need to be lit with a match,
follow package directions.
Depending on your grill, the briquettes will go
on a charcoal grate or the bottom of the grill.
The coals are ready when they are covered
with a light gray ashthis takes about 25 to 30
minutes. Once theyre ready, spread them out
for direct or indirect heat. Never pour lighter
fluid on coals that already have been lit.
preparing a grillfor direct heat
For a charcoal grill, spread out the preheated
coals in an even layer. For a gas grill, preheat
the grill with all the burners on high. Place food
on the cooking grate, then adjust temperature
according to the recipe.
Direct heat is used for foods that take about
30 minutes or less to cook. The food is cookeddirectly over an even heat source and turned
halfway through the cooking time. Grill the
foods covered or uncovered according to
recipe directions.
The same cuts that are recommended for
broiling can be grilled over direct heat.
Thin foods, such as boneless chicken breasts,
1/2-in.-thick pork chops or steaks, hot dogs or
fish fillets can be grilled uncovered on a
charcoal grill or covered on a gas grill. Thicker
foods, such as 1-in. steaks, hamburgers, kabobs
and whole fish, should be grilled covered on
both charcoal and gas grills.
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preparing a grillfor indirect heat
For a charcoal grill, bank half of the coals on
one side of the grill and the other half on the
other side. Place a foil drip pan in the center
of the grill, replace the cooking grate and place
the meat over the drip pan. Cover and grill
according to recipe directions.
Note that for every 45 minutes of grilling, you
should add more briquettes to the bank of coals.
For a small grill (14 in.), add about four per side;
for a large grill (26 in.), add about nine per side.
For a gas grill, preheat with all the burners on
high. Turn center burner off and place a drip
pan in the center. Place food on cooking grate
over drip pan. Adjust temperature according to
recipe, then cover. Grill for the recommended
time. If the grill has only two burners, turn one
burner off and place the drip pan on that side.
Indirect heat is used for foods that take longer
than 30 minutes to cook, are high in fat or are
usually cooked in the oven rather than on thestovetop. For example, larger cuts, such as
whole chicken, bone-in chicken pieces, roasts or
spareribs use indirect heat because they require
slow, long grilling to cook through. Cover the
grill when cooking by indirect heat.
Foods cooked with the indirect method do not
need to be turned. Some recipes call for searing
the meat over direct heat for a nice brown
exterior before placing over indirect heat.
testing grilltemperature
For a covered grill, have
the cover down on the grill
and open the vent slightly.
Insert a grill thermometer
through the vent.
For an uncovered grill,
check the temperature by
cautiously holding the palm
of your hand 3 to 4 in. above the grate. Count the
number of seconds you can hold your hand in
that position before the heat forces you to pull
it away. Use the chart below as a guideline.
TEMP. TIME COALS
Hot 2 seconds glow red
(at least 450)
Medium-Hot 3 seconds gray with a
(400) red underglow
Medium 4 seconds gray with a
(350) hint of red
Medium-Low 5 seconds gray with a
(300) faint red glow
cleaning a grillClean the food grate witha stiff wire brush after
cooking.
adding flavor togrilled foodsusing marinades
Marinades add flavor and can tenderize meat.
However, marinades only penetrate about 1/2 in.
deep, so the flavor is on the outer surface of thefood. Meat and poultry need at least 1 to 4 hours
to marinate; many cuts can be marinated all day
or overnight.
Most fish and seafood only need 15 to 30
minutes and can be marinating while you
prepare other items for dinner. Marinating too
long may cause the meat texture to break down
and become mushy.
An easy way to marinate is to use a resealable
plastic bag. Pour marinade into the bag, add the
meat or vegetables and seal the bag, squeezingout as much air as possible. Place on a tray to
contain any leakage. Food marinated for more
than 30 minutes must be placed in the
refrigerator.
For food safety reasons, if you want to use some
of the marinade for basting or for a dipping
sauce, set aside some of the fresh marinade for
this purpose. Any marinade that came in contact
with uncooked meat, poultry or seafood should
be discarded.
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www.tasteofhome.com
WOOD FLAVOR USE WITH
Alder Delicate Fish and poultry
and sweet
Apple Slightly sweet Poultry, pork
and fruity and fish
Cherry Mild, slightly Poultry, fishsweet and fruity and pork
Hickory Hearty, smoky Most red meats,
bacon-like pork, poultry
flavor and vegetables
Maple Mild, smoky Poultry, ham
and sweet and vegetables
Mesquite Strong, sharp Beef, most
earthy flavor other meats
and vegetables
making a foil pouch1) Place the soaked wood chips on a large piece of
heavy-duty foil.
2) Bring up two edges over the center of chips and
fold down twice.
3) Fold the side edges over twice.
4) Poke holes in top of packet with a knife or long
handled fork and place on the grill.
using wood chipsWood and herbs impart wonderful flavors and
richness to grilled foods. The key to remember
is that a little goes a long way. Start by soaking
the wood or herbs. Chunks of wood should be
covered with water for at least 1 hour; chips and
herbs can be soaked for 20 to 30 minutes. Shake
off excess water before using.
For a charcoal grill, place wood or herbs directly
on the hot coals. For a gas grill use the smoker
box, if available, according to manufacturers
directions. If your grill does not have a smoker
box, make a foil pouch for the chips (not chunks)
and place it on the grill when preheating.
The following marinades would be great on
poultry or pork.
kentucky marinadeJILL EVELY, WILMORE, KENTUCKY
Combine 1/2 cup cider vinegar, 1/4 cup vegetable
oil, 2-1/2 teaspoons Worcestershire sauce, 2 teaspoons
hot pepper sauce and 1 teaspoon salt. Reserve 1/4
cup for basting if desired. Marinate meat in remainingmarinade for up to 4 hours. (Enough to marinate
about 3 pounds of meat or poultry.)
rosemary orange marinadeMARCIA MORGAN, CHEVY CHASE, MARYLAND
Combine 1 cup orange juice, 1/4 cup olive oil, 3 minced
garlic cloves and 1 tablespoon each dried thyme and
rosemary, crushed. Reserve 1/2 cup for basting if
desired. Marinate meat in remaining marinade for up
to 4 hours. (Enough to marinate about 2 pounds of
poultry or pork.)
lemonade marinadeOLIVIA LOGAN, DELPHI, INDIANA
Combine 1 can (12 ounces) frozen lemonade concentrate
(thawed), 2 tablespoons each brown sugar and soy
sauce, 1 teaspoon garlic powder and 1/4 teaspoon
dried mint flakes. Reserve 3/4 cup for basting if
desired. Marinate meat in remaining marinade for up
to 4 hours. (Enough to marinate about 4 pounds of
poultry, pork or fish.)
using rubsRubs are a combination of herbs and spices that
are rubbed onto meat, fish or poultry. Try one of
these the next time you want to add a little zing
to grilled food.
zippy dry rubGAYNELLE FRITSCH, WELCHES, OREGON
Combine 1 tablespoon salt, 1 teaspoon each mustard
seed, chili powder, paprika and pepper, 1/2 teaspoon
each ground cumin and dried coriander and 1/4
teaspoon garlic powder. Store in an airtight container.Rub onto meat or poultry and refrigerate for at least
4 hours before grilling.
savory steak rubDONNA BROCKETT, KINGFISHER, OKLAHOMA
Combine 1 tablespoon each dried marjoram and
basil, 2 teaspoons each dried thyme and crushed
rosemary, and 3/4 teaspoon dried oregano. Store
in an airtight container. Rub over steaks just
before grilling.
tips for perfect grilling 49
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grilled
PIZZABURGERS, P. 57
sandwiches
50
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C R E A T E - A - C O O K O U T
+ +
+ +
+ +
P. 53 P. 14 P. 176
P. 55 P. 143 P. 180
P. 151P. 130P. 56
P. 140P. 29P. 58
51
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southwestern burgersTAMMY FORTNEY
Deer Park, WashingtonWe love burgers and have them every Saturday in
summer. We also have a favorite burrito recipe. One day,
we got the bright idea to combine two of our favorite
recipes. Voila! Our Southwestern Burgers were created.
1 can (4 ounces) chopped green chilies
4 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds lean ground beef
3/4 pound bulk pork sausage
8 slices Monterey Jack cheese
8 hamburger buns, split, toasted
8 lettuce leaves
1 large tomato, sliced
1 to 2 ripe avocados, peeled and sliced
Mayonnaise or mustard, optional
In a large bowl, combine the first six
ingredients. Crumble beef and sausage overmixture; mix well. Shape into eight patties.
Grill, covered, over medium heat for 5 minutes
on each side or until a meat thermometer reads
160. Top each burger with a cheese slice. Grill
1-2 minutes longer or until the cheese begins to
melt. Serve on buns with lettuce, tomato,
avocado and mayonnaise or mustard if desired.
Yield: 8 servings.
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beef n pork burgersSHARON ADAMCZYK
Wind Lake, WisconsinPork adds a twist to the traditional burger. Dont forgetthe mayo, lettuce and tomato to complete this mouth-
watering creation!
4 bacon strips, diced
1 large onion, finely chopped
1 garlic clove, minced
1-1/2 cups soft bread crumbs
1 egg, lightly beaten
1/2 cup water
1 tablespoon dried parsley flakes
2 to 3 teaspoons salt
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
1/4 teaspoon pepper
1 pound ground beef
1 pound ground pork
8 hamburger buns, split and toasted
Mayonnaise, lettuce leaves and tomato slices
In a small skillet, cook bacon, onion and garlic
over medium heat until the bacon is crisp; drain
and place in a small bowl. Stir in the bread
crumbs, egg, water, parsley, salt, marjoram,
paprika and pepper. Crumble beef and pork
over the mixture and mix well. Shape into eight
3/4-in.-thick patties.
Grill, uncovered, over medium-hot heat for 5-6
minutes on each side or until meat is no longer
pink. Serve on buns with mayonnaise, lettuce
and tomato.
Yield: 8 servings.
philly burgersMARJORIE CAREY
Belfry, MontanaThe legendary sandwich from Philadelphia is brought
to life in these tasty burgers. I serve these at every one
of our outdoor cookouts.
2 tablespoons Worcestershire sauce, divided
4 teaspoons Dijon mustard, divided1 can (2.8 ounces) french-fried onions, divided
1 pound ground beef
1 package (3 ounces) cream cheese, softened
1 jar (2.5 ounces) sliced mushrooms, drained
1 teaspoon dried parsley flakes
4 kaiser rolls
In a large bowl, combine 1 tablespoon
Worcestershire sauce, 3 teaspoons mustard and
half the onions. Crumble beef over mixture; mix
well. Form into four patties.
Grill, covered, over medium heat or broil 4 in.
from the heat for 6-9 minutes on each side or
until no longer pink.
Meanwhile, in small bowl, combine the cream
cheese, remaining Worcestershire sauce and
mustard, mushrooms and parsley. Spread the
cheese mixture on cooked patties; top with
reserved onions. Grill or broil 30 seconds longer
or until the onions are crisp-tender. Serve on
kaiser rolls.
Yield: 4 burgers.
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french onion burgersBETH JOHNSON
Dalton, OhioI created these great burgers one day when I needed
to stretch a pound of hamburger. When we have high
school boys help with baling hay, this is one of their
favorite foods to enjoy after the work is done.
1 can (4 ounces) mushroom stems and pieces,drained and diced
1 can (2.8 ounces) french-fried onions
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 pound ground beef
4 hamburger buns, split
Lettuce leaves and tomato slices
In a large bowl, combine the mushrooms,
onions, Worcestershire sauce and salt. Crumble
beef over mixture and mix well. Shape into four
patties.
Grill, uncovered, over medium heat or broil 4 in.
from the heat for 6-9 minutes on each side or
until no longer pink. Serve on buns with lettuce
and tomato.
Yield: 4 servings.
Avoid flattening the burgers
with your spatula as they
cook. Youll press out the
juices that make burgers moist
and they wont be as thick.
provolone burgersCHERYL MACZKO
Arthurdale, West VirginiaGrilled hamburgers that are seasoned with garlic,
onion and herbs and topped with melted cheese are a
summertime staple for us. A nice change of pace from
the usual American or cheddar, mild provolone cheese
is great on these beef patties.
1 medium onion, finely chopped
2 eggs, lightly beaten
3 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds ground beef
8 slices provolone cheese
8 sandwich rolls, splitLettuce leaves
In a large bowl, combine the first seven
ingredients. Crumble beef over mixture; mix
well. Shape into eight patties.
Grill, covered, over medium-hot heat for 5-7
minutes on each side or until no longer pink.
Top each patty